A meal served in courses makes any occasion feel special. The usual evening meal may be served in three courses that consist of salad, an entree or main plate and dessert. A meal expanded to six courses means adding an appetizer, soup and palate cleanser prior to the main course, and serving the salad after. The order is usually appetizers, soup, palate cleanser, entree, salad and dessert. Setting the table for multiple courses requires more pieces of dinner ware, glass ware and flatware. With a little planning, it becomes simple.

For the Table

Start with a tablecloth that drapes at least 10 inches below the edge of the table. Place a low centerpiece that will not interfere with guests being able to see each other across the table. Add candles for sparkle and flattering light. You will also need a large cloth napkin for each guest.The napkin can be placed to the left side with the flatware, or folded attractively on the top plate. Place a cover plate or charger at each place setting.

First Plates and Flatware

The appetizer is served with predinner cocktails before coming to the table. At the table, the soup bowl and its saucer are placed on top of the charger. Place the knife to the right of the charger, and then a teaspoon and the soup spoon. To the left, place the salad fork and the dinner fork. Place the dessert spoon and fork above the charger with the spoon above the fork and the spoon bowl facing left and the fork tines facing right.

Completing the Setting

Place a water glass to the right, above the flatware. Set wine glasses in the order they will be used, continuing to the right. The salad can be switched to after the palate cleanser, in which case, exchange the positions of the salad and dinner forks. When the soup course is complete, the bowls and saucers are removed and replaced with a sorbet or fruit cup. These cups are removed to bring in the next course, either entree or salad. The flatware is removed along with each course, and the chargers are removed prior to dessert.

Optional Pieces and Extras

If using a bread and butter plate, it is placed above the flatware on the left. Place cards, if being used, are arranged directly above the charger, and a printed menu is rested on the soup bowl. In modern service, it's more common to serve a second, seated appetizer in place of the soup course, and to serve the salad prior to the main course. If that is the case, the second appetizer, salad and entree plates are stacked on the service plate, and the sorbet is brought in a cup resting on a saucer. If you keep in mind to arrange flatware in the order of usage for the meal, you will be fine.

About the Author

Rochelle Karina has been writing for more than 20 years; her opinion and humor pieces have been published in local newspapers and international magazines. Karina was the creative force and principal writer behind the eco-design and decor blog Inspired Habitat. A San Diego native now living in Baltimore, she currently maintains several relationship blogs and has completed two novels, as well as writing for Demand.